Blue Zone 20 min 2 servings
Wild greens, olive oil, lemon, black-eyed peas and feta — a daily ritual in Ikaria.
Ingredients
- 300 g wild greens (kale, dandelion or spinach)
- 250 g cooked black-eyed peas (1 tin, drained)
- 3 tbsp extra virgin olive oil
- 1 lemon, juice and zest
- 60 g feta, crumbled (optional)
- 1/2 tsp salt, black pepper
Instructions
- 1Rinse the greens well and remove any tough stems.
- 2Simmer the greens in lightly salted water for 6–8 minutes, until tender. Drain.
- 3Warm the black-eyed peas in a pan with 1 tbsp of the olive oil for 2–3 minutes.
- 4Combine greens and peas in a bowl. Add lemon juice, zest and the remaining olive oil.
- 5Season, top with feta if using, and serve warm or at room temperature.
Why it fits your focus
Healthy agingDigestionSkin & glow
Legumes and leafy greens contribute fibre, folate and plant protein, and olive oil provides unsaturated fat — a combination typical of traditional Mediterranean eating patterns.
General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.